Angry Lobster Lumache

Ingredients

• 2 lobster tails (large, shell-on; shells used for stock, meat for poaching)
• olive oil (for stock and sauce)
• water (for stock)
• butter (divided)
• garlic cloves (for poaching and sauce)
• salt (to taste)
• shallots (minced)
• Calabrian chili paste (to taste for spiciness)
• vodka (for deglazing)
• crushed tomatoes (or chunky tomato sauce)
• heavy cream (added to sauce)
• grated Parmesan (plus extra for serving)
• black pepper (freshly cracked)
• 250 g lumache pasta (or about 1/2 lb)
• fresh basil leaves (for garnish)

Steps

1. 1

   Prepare the lobster by removing the meat from the shells. Set the meat aside for poaching and keep the shells for the stock.

2. 2

   To make the lobster stock, heat olive oil in a pot and sear the lobster shells until they turn bright red. Add water and simmer to extract the flavor. Strain and set the stock aside.

3. 3

   For the butter-poached lobster, melt butter in a skillet over low heat. Add garlic cloves and salt. Gently poach the lobster meat in the butter until just cooked through and tender. Remove lobster and set aside.

4. 4

   Start the sauce by heating olive oil in a large pan. Sauté the minced shallots and garlic until softened and fragrant.

5. 5

   Stir in the Calabrian chili paste and cook for a minute to release its oils.

6. 6

   Deglaze the pan with vodka, scraping up any browned bits, and allow the alcohol to reduce.

7. 7

   Add the crushed tomatoes (or chunky tomato sauce) and a splash of the prepared lobster stock. Simmer the sauce to develop the flavors.

8. 8

   Stir in the heavy cream and grated Parmesan cheese until the sauce is rich and creamy. Season with salt and freshly cracked black pepper.

9. 9

   Meanwhile, boil the lumache pasta in salted water until al dente. Drain, reserving a little pasta water if needed.

10. 10

    Toss the cooked lumache pasta into the spicy vodka sauce, ensuring the pasta is well-coated.

11. 11

    Fold in the butter-poached lobster pieces.

12. 12

    Serve immediately, garnished with fresh basil leaves and extra freshly grated Parmesan if desired.

Notes

The recipe is inspired by Restaurant Terina in NYC. Using high-quality lobster tails is recommended for the best flavor. The lobster shells are essential for creating a deep, flavorful stock that forms the base of the sauce.

Nutrition per serving

• main
• seafood
• pasta
• spicy
• lobster
• dinner
• date night